Brianas Fried Stuffed Mushrooms Recipes
BRIANA'S FRIED STUFFED MUSHROOMS
I searched and searched for a recipe for both stuffed AND fried mushrooms and came up short, so I came up with my own, and it was a huuuuge hit!!! Hope you like it - serve with Ranch dip or dressing.
Provided by piranhabriana
Categories Vegetable
Time 25m
Yield 20 mushrooms
Number Of Ingredients 14
Steps:
- Pull out the entire stem of each mushroom. Chop half of the stems into small pieces.
- Cook sausage in skillet. Once browned, add garlic and artichoke. Saute another 2 minutes, or until sausage is cooked all the way through. Add cream cheese and cook till blended and smooth. Allow to cool slightly.
- Stuff each stem cavity with the sausage/cream cheese mixture, slightly round the top and pat it down with a spoon so it's packed well. (This is important for the breading process!).
- For the breading you will need 3 separate bowls.
- First bowl - mix the Panko, breadcrumbs, and cornmeal.
- Second bowl - mix the eggs and milk.
- Third bowl - mix flour and salt and pepper.
- Start heating on medium high heat about 1/2 inch of cooking oil in a skillet.
- Dip mushrooms in egg mixture, then flour, then egg again, then Panko.
- Fry on both sides till golden brown.
- I recommend, especially if you are making for guests, to bread and fry the other 10 mushroom stems. They will be non-dairy treats for any guests who have a problem with lactose and are absolutely delicious!
Nutrition Facts : Calories 257.8, Fat 12.9, SaturatedFat 5.5, Cholesterol 69.6, Sodium 537.4, Carbohydrate 26.4, Fiber 2.6, Sugar 1.1, Protein 9.3
CRISPY BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
- Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
- Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.
BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 16 to 18 mushrooms
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
- Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
- Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
- Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
EASY FRIED STUFFED MUSHROOMS
I didn't see anything like this posted on here. My boyfriend makes these and they are really good. I love them.
Provided by Dayzi8
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Remove the stems from the mushrooms.
- 2. Fill caps with french onion dip.
- 3. coat or marinate in the buttermilk.
- 4. coat in flour or you can use bread crumbs if you like.
- 5. fry in hot oil.
- Heat the oil on about medium high and I stand by the stove turning them over since they float. Once the filling starts to ooze out I take them out. If the oil is too hot the filling will ooze out right away but if it is not hot enuf they will not get crispy before the filling starts to come out.
- U can also season the flour or bread crumbs but I don't because I like the flavor a little plain with the rich french onion dip.
- Hope you like it.
Nutrition Facts :
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
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